These delicate scones are the perfect lightly sweet treat to serve with coffee or tea at any holiday get-together. It's a simple bread since, like biscuits, it doesn't require much kneading and there's no need to let the dough rise.

Allrecipes Member

Recipe Summary test

15 mins
20 mins
35 mins
10 servings


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • In a medium bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles fine crumbs. Add milk and lemon peel, stirring just until mixed. Turn onto a floured surface; knead gently six times. Shape into a ball. On a greased baking sheet, pat dough into a circle about 1/2 in thick and 8-1/2 in. in diameter. Using a sharp knife, cut wedges in the dough, being careful not to cut all the way through. Sprinkle with sugar. Bake at 350 degrees F for 20-25 minutes or until edges are lightly browned.



Editor's Note: To sour milk, place 1-1/2 teaspoons white vinegar in a measuring cup. Add enough milk to equal 1/2 cup.

Nutrition Facts

197 calories; protein 3.1g; carbohydrates 24.9g; fat 9.6g; cholesterol 24.9mg; sodium 302mg. Full Nutrition

Reviews (71)

Rating: 5 stars
Excellent recipe! I doubled this recipe and baked it in a muffin pan to create lemon "biscuits" for strawberry shortcake, which took about 20 minutes @ 350 degrees. I also wanted a little more lemon flavor, so I added 1/4 cup of lemon juice and a 1/4 cup more sugar (1/8 cup of each if you're not doubling the recipe)...delicious! Everyone loved them! Read More
Rating: 5 stars
So good -- very, very easy to make and you don't need eggs. I wanted a strong lemon taste so I added lemon juice and extract, and they came out just perfect. Thanks! Read More
Rating: 5 stars
Great recipe.... I didn't "sour" the milk (just used regular skim milk) and added a little lemon juice. I also added an additional teaspoon of grated lemon peel. Light and fluffy... very good! I will make this again! Thanks. Read More
Rating: 5 stars
These scones have a wonderful texture and taste, I will definitely make again. I made a few changes- I had buttermilk that I needed to use up, so I used it in place of the sour milk. I increased the sugar slightly to 1/3 cup and as others suggested, added 1 Tbsp. of lemon juice for a stronger lemon flavor. Lastly, I used a lemon glaze from another recipe after baking, combining 1 Tbsp. lemon juice, 1/2 tsp. of lemon peel and 1/2 c. confectioners sugar. Read More
Rating: 5 stars
My family loves this delicate scone for breakfast. They don't have a strong lemon flavor and are not overpowering. Hint: Make this recipe the night before and refrigerated the dough, then roll out and cut. Brush the tops with a little egg white, and sprinkle with a very course sugar. Read More
Rating: 4 stars
these scones were great!! I didn't sour the milk (didn't have vinegar) I added a little bit of plain yogurt to some milk... Since I also added a lemon glaze to the top instead of sugar... GREAT RECIPE!.. I will make again! Read More
Rating: 2 stars
I thought these scones were much too biscuit like--they weren't buttery and crumbly but more flaky--and I didn't think the lemon flavor stood out that much at all, even after trying a lemon glaze--I added poppy seeds too and that worked fine. Read More
Rating: 5 stars
I made these today and I must say..."yummy!". I did not have any lemon peel, so substituted 1tsp lemon juice (replacing 1tsp sour milk). This was a simple recipe and I really enjoyed making them. I'm glad I didn't double it because I would have eaten twice as many! Read More
Rating: 4 stars
These turned out pretty well and did have a light, delicate lemon taste. I pat the dough into a circle slightly smaller than recommended and cut it into eight scones. I added a little fresh lemon juice to the batter as well as to the top of dough before I baked it. Read More